Recipe

I absolutely love this super easy strawberry oat crumble slice recipe. It can be made in less than 5 minutes (especially if you use store-bought healthy jam) and is really healthy as well as being vegan, wheat-free, refined-sugar-free (depending on jam used!) and also nut-free. The perfect afternoon tea treat! And is so healthy can be eaten for breakfast too!!

I made my own bread! For the first time ever I made my own bread. The only reason I decided to give it a go is because since having to cut out wheat due to Annabelle’s food allergies I have been missing bread a lot and I only find 1 kind of gf bread that is also vegan and soy-free and it is super expensive!

I have made this recipe two weeks in a row and I love it with smashed avocado or a peanut butter!

To make it more savoury I even added dried italian herbs and garlic powder the second time! So yummy.

Gluten-free Vegan Bread

with Thermomix method (optional)

Ingredients:

1 and 1/2 cups almond meal – 150 grams

1 cup buckwheat flour – 140 grams

6 tbsp psyllium husk

1/3 cup pumpkin seeds or other seeds

3 tsp of baking powder

3 tbsp of apple cider vinegar -60ml

1/2 tsp of salt

2 tbsp of rice malt syrup or maple syrup – 40ml

2 cups of water – 500ml

Preheat your oven to 180 degrees Celsius.

Mix the dry ingredients together in a mixing bowl ( or in your thermomix in reverse mode speed 1 for 30sec) Remove all the lumps.

Then add in the rice malt syrup, apple cider vinegar and water and combine well. (Thermomix speed 2 reverse for 40 sec)

Pour into your loaf tin lined with baking paper.

Add extra seeds on top.

Cook for 1 hour and 10 minutes.

Leave to cool on a wire rack.

Keep in the fridge for up to 1 week or store slices in the freezer to have on hand.

Have you reached your #chocolatelimit this past Easter weekend? Are you already
thinking of what recipes to make for Mother’s Day? I have a great new recipe for you: Almond Raspberry Buckwheat bread – this recipe is gluten-free, vegan and refined sugar-free so you can feel good about enjoying a slice or 2!

I collaborated with Califia Farms to create this recipe and used their Unsweetened Almond Milk. I love that their plant-based milks have no added sugar and are carrageenan-free. They also have great taste, texture and the bottles are pretty cool! You can find them nationwide (Australia) in the main supermarkets as well as independents like your local IGA. They also have an awesome range of cold brew coffees and I need to try them next for my morning coffee – especially their XX Espresso Cold Brew! I have been making vegan sweets for over 4-5 years and using a quality plant-based milk such as Califia Farms Almond Milk can really make or break plant-based baking!
So here is the recipe- I hope you like it! Don’t forget to tag me @healthyfrenchwife
on Instagram if you make it! I love seeing your recreations.

Almond Buckwheat Raspberry Bread

1 cup of buckwheat flour

1/2 cup of almond meal

1 cup of Califia Farms Unsweetened Almond Milk

1/2 cup of coconut sugar or sweetener of choice

2 tsp of baking powder

1/4 cup of melted coconut oil

1/2 tsp almond essence

1/2 tsp vanilla essence

1 cup of frozen raspberries

slivered almonds to top

1. Preheat your oven to 180 degrees Celsius
2. Line a loaf tin with baking paper
3. In a mixing bowl, add the buckwheat flour, almond meal, essences, sweetener,
baking powder and combine.
4. Then add the almond milk and stir.
5. Add the melted coconut oil and combine well.6. Pour into your loaf tin and press some raspberries in the dough as well as top the
bread with extras and the slivered almonds.
7. Bake for 50 minutes at 180 degrees Celsius.

Who does not like hazelnut and chocolate together??! I looove love love this flavour combination and I can eat vegan homemade healthy nutella by the spoonful. I made these mini vegan hazelnut and chocolate cheesecakes for my dad’s birthday last week. We all loved them!

Vegan Hazelnut and Chocolate Mini Cheesecakes

Base:

1/2 cup of almonds

1/2 cup of hazelnuts

1 cup of pitted dates

1 tbsp of water

1 tbsp of cacao

Cheesecake Layer:

1 cup of soaked cashews 4-6 hours

6 tbsp of raw cacao powder

1 tsp of vanilla powder

1/2 cup of rice malt syrup

1/3 cup of melted coconut oil

1/3 cup of roasted hazelnut butter (homemade nutella)

Melted raw chocolate + roasted hazelnuts to top

First make some homemade vegan chocolate hazelnut butter by roasting 1 cup of hazelnuts in the oven for 10min at 200 degrees and blending with 1/4 cup of maple syrup, 1/3 cup of cacao and 1/3 cup of coconut oil. (This recipe will make more than you need for the cheesecakes – you can top them with it or use it for toast/ dipping fruit! )

In a food processor blend the base ingredients together then press down into silicon muffin moulds.

Then drain your soaked cashews and blend with the cacao, coconut oil, rice malt syrup and hazelnut cacao butter and the vanilla.

Pour on-top of the raw bases and freeze for a few hours.

Top with melted chocolate and extra hazelnuts and keep in the fridge for a few days or freezer for a few weeks.

If you make this recipe or any of my recipes I would love to see it so please tag me on Instagram @healthyfrenchwife thanks xx

Add a layer of passata sauce at the bottom of your lasagna dish, then layer the eggplant, lentils (rinsed and drained), more passata, zucchini, garlic powder, oregano, salt and pepper, more lentils, eggplant, zucchini until you finish them all and finish with the cashew cheeze.

Happy late Valentine’s day! I did not make anything special for the day but I did make these cute donuts the day before. These are gluten-free, soy-free, vegan (dairy-free, egg-free), refined sugar-free and very yummy.

Vegan GF Baked Raspberry Vanilla Donuts

Makes 6 large or 12 small donuts.

1 cup of GF flour

1/2 cup of almond meal (or extra flour to make it nut-free)

1/2cup + 2 tbsp of nut milk (or rice milk to make it nut-free)

1 tsp of baking powder

1/2 cup of coconut sugar

1 1/2 tsp of vanilla essence

Handful of frozen raspberries .

Preheat your oven to 180 degrees and spray a donut tray with coconut oil or grease with oil.

In a mixing bowl mix all the ingredients together apart from the raspberries.

Spoon the batter in the donut moulds -about halfway, press some raspberries in them and place the tray in the oven.

If you have been following me for a while you will know I like making those healthy loaves/ breads a lot! I have created quite a few in the past and I made a new one last week. Those vegan loaves are one of my favourite thing to bake as they are very practical to give to my kids, to my husband for his work’s morning tea. I have yet to freeze them but I am sure they could freeze well as individual slices for lunchboxes.

Vegan Cherry Coconut Loaf

2 cups of wholemeal flour

1 1/2 cup of coconut milk

2 tsp of baking powder

1/2 cup of coconut oil

1 tsp of apple cider vinegar

1/2 cup of maple syrup

1/2 cup of shredded coconut

1 cup of fresh or frozen cherries

Preheat your oven to 185 degrees and like a loaf tin with baking paper.

I know a lot of vegan desserts and especially raw sweets are made with a lot of nuts. I decided to try making one of my favourite dessert: raw vegan caramel cups and make them nut-free. Next time I will have to try to make a recipe coconut-free as I know a lot of little kids cannot have coconut too.

Crunchy Chocolate Base:

1 cup of sunflower seeds

3 tbsp of cacao

4 tbsp of flax meal

1/3 cup of melted coconut oil

1/3 cup of desiccated coconut

Caramel Layer:

10 medjool dates

1 tbsp of coconut oil

1 tbsp of the water from the soaked dates

1 tbsp of tahini

Raw Chocolate topping:

3 tbsp of melted coconut oil

2 tbsp of raw cacao powder

1 tbsp of maple syrup

Soak your dates in hot water

In a food processor mix the dry ingredients and then add the coconut oil.

Press in a muffin silicon tray and place in the fridge to set.

Drain your dates but keep some of the water in which they soaked.

Blend in your food processor with the rest of the caramel ingredients until smooth.

Spoon on top of the chocolate bases and place in the freezer while you make the raw chocolate.

For the raw chocolate mix in a glass the ingredients and whisk together with a fork or whisk to make it smooth.

Pour on top of the caramel layer and leave to set for a few hours in the fridge.

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About Me

Claire Power is a nutritionist, mum of 3 and the food blogger/stylist and photographer behind Healthyfrenchwife. Claire creates and shares colourful healthy vegan recipes through her blog and social media to a following of over 99,000 people. She has been making healthy vegan recipes for over 5 years and has developed and photographed recipes for many businesses including Woolworths, San Remo, Thermomix, The Chia Co, Cocobella and many more. Claire has had many of her vegan recipes appear in health and wellness magazines in Australia and overseas.